Italian Three-Bean Salad

italian three bean salad
  • 4Servings


  • Salt
  • 12 ounces (1 package) trimmed green beans or haricots verts (thin green beans)
  • 1 can (15 to 15.5 oz.) chickpeas, rinsed
  • 1 can (15 to 15.5 oz.) cannellini beans, rinsed
  • 1 pint cherry tomatoes, halved
  • 1 cup (loosely packed) mixed torn fresh basil and flat-leaf parsley leaves
  • 1 small white or red onion, chopped
  • 2 ribs celery with leafy tops, chopped
  • 8 bocconcini (bite-size mozzarella balls), quartered
  • 4 slices (1/8 inch thick) prosciutto di Parma, diced

Italian Dressing

  • About 2 tbsp. white balsamic vinegar
  • 2 tablespoons grated Parmigiano- Reggiano or Pecorino Romano
  • 1 small shallot, grated
  • 1 tablespoon Dijon mustard
  • 2 teaspoons acacia or other mild honey
  • 1 large clove garlic, grated
  • 1/2 red finger, Fresno or jalapeno chile, grated or finely chopped
  • 1 scant tsp. dried oregano
  • 1/2 teaspoon fennel pollen or ground fennel seed
  • 1/2 cup EVOO
  • Salt
  • Pepper


In a large, deep skillet, bring a few inches of water to a boil. Prepare a large bowl of ice water to cool the green beans. Salt the boiling water; add the green beans. Cook until crisp-tender, about 3 minutes; drain. Transfer to the ice water to cool; drain. Cut the beans on an angle into thirds; place in a large bowl. Add the chickpeas, cannellini beans, tomatoes, herbs, onion, celery, bocconcini and prosciutto.

In a medium bowl, whisk the vinegar, cheese, shallot, mustard, honey, garlic, chile, oregano and fennel pollen; gradually whisk in the EVOO in a slow, steady stream. Season with salt and pepper. Toss the salad with the dressing.